THE SALAD BAR

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Nov 19, 2025

   ✕
   8 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business license must be posted where it can be easily seen.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have enough handwashing sinks for convenient use by employees.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

2. Nov 20, 2024

   ✕
   4 violations

   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Dec 6, 2023

   ✓
   6 violations

   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Post the Certified Food Protection Manager certificate.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • The business license must be posted where it can be easily seen.

4. Jan 18, 2023

   ✕
   5 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Post the Certified Food Protection Manager certificate.